United Food Bank

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Ingredients2 cups Chicken, cooked1 cup Black beans2 tbsp Cilantro1 cup Corn, fresh or frozen2 lbs Zucchini
01/02/2022

Ingredients
2 cups Chicken, cooked
1 cup Black beans
2 tbsp Cilantro
1 cup Corn, fresh or frozen
2 lbs Zucchini

12 Ingredients4 Method Steps500g dried thin spaghetti pasta40g butter, chopped4 garlic cloves, sliced2 leeks, trimmed, s...
06/29/2021

12 Ingredients
4 Method Steps

500g dried thin spaghetti pasta

40g butter, chopped

4 garlic cloves, sliced

2 leeks, trimmed, sliced

1/2 cup dry white wine

400g peeled raw prawns, tails intact

2 bunches asparagus, trimmed, halved crossways and lengthways

300ml thickened cream

1/2 cup grated parmesan

2 tbsp chopped fresh tarragon, plus extra to serve

1 zucchini, cut into ribbons

1/2 cup frozen peas

Select all ingredients

Step 1
Cook pasta in large saucepan of boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
Step 2
Meanwhile, heat oil in a large deep frying pan over medium heat. Cook leek and garlic, stirring, for 3 minutes or until leek softens. Add wine. Cook for 3 minutes or until almost evaporated.
Step 3
Add prawns and asparagus. Cook for 2 minutes or until prawns just change colour. Add cream and reserved cooking liquid. Bring to a simmer. Add parmesan and tarragon. Stir until smooth. Season. Add pasta, zucchini and peas. Stir until peas are tender.
Step 4
Top with extra tarragon. Serve.

INGREDIENTS450 g linguine1 tbsp. extra-virgin olive oil450 g prawns, peeled and deveined4 tbsp. butter3 cloves garlic, c...
06/24/2021

INGREDIENTS
450 g linguine
1 tbsp. extra-virgin olive oil
450 g prawns, peeled and deveined
4 tbsp. butter
3 cloves garlic, crushed
1/2 tsp. crushed chilli flakes, plus more for garnish
600 g cherry tomatoes, halved
60 ml white wine
240 ml double cream
Juice of 1 lemon
150 g baby kale
50 g freshly grated Parmesan, plus more for garnish
Freshly ground black pepper
Salt

DIRECTIONS
In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120-ml pasta water, and return to pot.
In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and reserve on a plate.
Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.

Ingredients200 grams Frozen large Prawns250 grams Dried Tagliatelle pasta or any other long strand pasta2 tablespoons Bu...
06/19/2021

Ingredients
200 grams Frozen large Prawns
250 grams Dried Tagliatelle pasta or any other long strand pasta
2 tablespoons Butter divided
2 tablespoons Olive Oil divided
Salt and Pepper
5 Garlic Cloves minced
1/2 cup Dry White Wine
Zest and juice of 1 Lemon
3/4 cup Cream
2 tablespoons Parsley finely chopped
Grated Parmesan for topping
Instructions

Transfer prawns to a bowl and cover with water. Set aside for 15 minutes or till they are completely thawed. Wash a few times with water and pat dry.
Cook the pasta according to package instructions till al dente. Reserve 1/2 cup pasta water. Wash with cold water to avoid the pasta from sticking together and set aside.
Heat a tablespoon of olive oil and butter in a pan and add the prawns. Sprinkle salt and pepper and cook the prawns for 3-4 minutes till almost cooked through. Transfer the prawns to a plate and set aside.
In the same pan, heat the remaining butter and olive oil and add the garlic. Cook the garlic on low heat for a minute till fragrant and pour in the white wine. Simmer the wine till reduced (see video) and add the lemon zest and juice, and the reserved pasta water. Simmer the sauce for a minute or two and add the cooked prawns. Pour in the cream and simmer for a minute to let the sauce thicken. Toss in the cooked pasta and mix well. Season with more salt according to taste. Sprinkle with parsley and serve immediately topped with parmesa

Ingredients · 2 tbsp butter · Olive oil · 300g linguine, (or spaghetti if you prefer) · 325g peeled frozen prawns · 4 ga...
06/13/2021

Ingredients · 2 tbsp butter · Olive oil · 300g linguine, (or spaghetti if you prefer) · 325g peeled frozen prawns · 4 garlic cloves, crushed · 100ml white...Step 1
Cook pasta in large saucepan of boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
Step 2
Meanwhile, heat oil in a large deep frying pan over medium heat. Cook leek and garlic, stirring, for 3 minutes or until leek softens. Add wine. Cook for 3 minutes or until almost evaporated.
Step 3
Add prawns and asparagus. Cook for 2 minutes or until prawns just change colour. Add cream and reserved cooking liquid. Bring to a simmer. Add parmesan and tarragon. Stir until smooth. Season. Add pasta, zucchini and peas. Stir until peas are tender.

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75202

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